Name: Mushroom hot & sour soup
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 tablespoon peanut oil; 2 teaspoons sesame oil; 750 grams mixed asian mushrooms, torn coarsely (see tip); 1 tablespoon finely grated ginger; 2 cloves garlic, chopped finely; 2 green onions, sliced thinly; 1 tablespoon chinese chilli bean paste; ½ teaspoon freshly ground black pepper; ½ teaspoon ground white pepper; ¼ teaspoon dried chilli flakes (optional); 1 litre (4 cups) vegetable stock; ¼ cup (60ml) chinese black vinegar; 2 tablespoons light soy sauce; 565 grams can bamboo shoot strips, drained; 300 grams firm tofu, cubed; 3 teaspoons cornflour; coriander leaves, to serve

Hot and Sour soup is a Chinese soup that’s savoury, spicy and tangy. Packed with mushroom and tofu for a delicious vegetarian meal.

Looking for more vegetarian soup recipes?

Ingredients

1 tablespoon peanut oil

2 teaspoons sesame oil

750 grams mixed asian mushrooms, torn coarsely (see tip)

1 tablespoon finely grated ginger

2 cloves garlic, chopped finely

2 green onions, sliced thinly

1 tablespoon chinese chilli bean paste

½ teaspoon freshly ground black pepper

½ teaspoon ground white pepper

¼ teaspoon dried chilli flakes (optional)

1 litre (4 cups) vegetable stock

¼ cup (60ml) chinese black vinegar

2 tablespoons light soy sauce

565 grams can bamboo shoot strips, drained

300 grams firm tofu, cubed

3 teaspoons cornflour

coriander leaves, to serve

Method

1.Heat peanut oil and half the sesame oil in a large heavy-based saucepan over high heat. Add mushrooms; stir to coat in oil. Cook, covered, for 5 minutes or until mushrooms soften but retain their shape. Remove 1 cup of the mushrooms; reserve.

2.Add ginger, garlic and green onion to the pan; cook, stirring for 2 minutes or until fragrant. Stir in chilli bean paste, ground peppers and chilli flakes.

3.Stir in stock, vinegar, soy sauce and bamboo shoots; bring to the boil. Reduce heat to medium; simmer for 5 minutes. Add tofu.

4.Combine cornflour and 2 tablespoons cold water in a small bowl to make a paste; stir into soup. Cook for 2 minutes or until mixture boils and thickens slightly.

5.Ladle soup into bowls; top with reserved mushrooms and coriander. Drizzle with remaining sesame oil; serve.

We used a pre-packaged mix of mushrooms, containing oyster, shimeji and shiitake.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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